Hubby and I have a terrific memory of dining on French Onion Soup during a winter picnic shortly after we were married. One Saturday, B.K. (before kids), we decided to chunk the usual weekend household chores and instead stuff a blanket in the car and head off on a winter outdoor outing. We found a picnic spot about 90 minutes from our home and enjoyed some heartwarming soup on a cold day.
In the (many) years since, French Onion Soup has always evoked a special recollection. When I saw this recipe for a similar dish, I decided the time had arrived to walk down memory lane (and use up those beautiful onions the Good Lord helped us grow).
Simple is the correct word for this terrific menu item. Brown the onions in butter, add broth (I subbed chicken broth for the beef), and pour over toasted whole-wheat bread, with cheese sprinkled on.
Our warming outdoor temps right now definitely do not bespeak of winter, but the enjoyment of this Simple Onion Soup certainly can span the seasons.
Simple Onion Soup
1 tablespoon margarine
3 cups yellow onion, thinly sliced
6 cups lower-sodium beef broth (I used chicken broth)
1/2 teaspoon black pepper
4 tablespoons Parmesan cheese
6 pieces, whole-wheat bread, toasted and cut into strips
In a large saucepan over medium heat, heat margarine. Add onions; sauté until onions are caramelized (light golden brown). Stir in broth and pepper. Bring to a boil; simmer for 10 minutes. Transfer the soup to an oven-safe dish. Place bread in the soup. Top with cheese; broil until the cheese is melted. Makes 6 1-cup servings. (Recipe source: Chickasaw Nutrition Services)